高齿密精梳锡林对纱线品质的影响

讨论精梳锡林的梳理作用,比较了精梳用锡林和顶梳的梳理功能及优劣;重点阐述了锡林高齿密、针排数及梳理隔距大小等工艺调整对精梳条品质的影响,以不同齿密锡林为例对比分析精梳锡林对成纱质量的影响;指出:在一定条件下,精梳锡林齿密增大,梳理效果增强,精梳条品质指标好,成纱指标大幅提高.     

精梳工序棉纤维的物理性能与棉纱质量的关系

在弄清精梳条纤维物理性能重要性的基础上，通过对精梳条纤维主要物理指标与精梳纱质量优劣间关系的阐述，分析了影响精梳纱的关键是精梳条纤维的短绒率、成熟度、未成熟纤维百分含量、细度、棉结和带纤维籽屑，而不是精梳落棉率的大小和精梳设备的先进与否，用数字、试验说明了精梳纱质量的稳定和改进提高必须是改善和提高精梳条纤维物理性能质量，因此制定精梳工序精梳条纤维物理性能指标的控制要求是完全现实和必要的，而且对精梳纱的生产是有指导的现实意义。     

毛精纺复精梳设备和质量

介绍国内外毛精纺复精梳设备的现状,对其中的关键设备和技术进行了分析评论;介绍了国外复精梳毛条的质量参数指标,对新一代复精梳设备提出了要求和期望.     

毛精纺复精梳设备和质量

介绍国内外毛精纺复精梳设备的现状，对其中的关键设备和技术进行了分析评论；介绍了国外复精梳毛条的质量参数指标，对新一代复精梳设备提出了要求和期望。     

毛精纺复精梳设备和质量

介绍了国内外毛精纺复精梳设备的现状，对其中的关键设备和技术进行了分析讨论；介绍了国外复精梳毛条的质量参数指标，对新一代复精梳设备提出了要求和期望。     

合理减少精梳落棉率的技术探讨

探讨合理减少精梳落棉率的技术途径。分析了精梳落棉率与成纱质量的关系。提出了合理减少精梳落棉率的一系列技术措施。认为:合理调控精梳落棉率是优化精梳工艺的重要内容,应正确认识精梳落棉率与成纱质量的关系;应根据用户的质量要求,通过成纱质量快速试纺来获取精梳落棉率的控制指标。通过消除锡林顶梳嵌花、适当提高锡林前区齿条密度、合理设定顶梳齿密和插入深度等技术措施,可以较好地达到减少精梳落棉、降低生产成本、提高经济效益的目的。     

精梳纯纺牦牛绒制条技术研究

基于对牦牛绒纤维的特性分析,研究采用精梳毛纺工艺流程生产纯纺精梳牦牛绒条的方法。对各工序工艺措施和设备改造的方法进行了探讨,重点对和毛加油、梳毛成条和针梳工序的梳理点布置、速度、定量、隔距等参数进行了阐述。通过产品试纺与物理性能指标测试,结果表明:采用精梳毛纺工艺流程能对较短的牦牛绒纤维实现精梳制条,与棉型制条工艺相比,绒条纤维顺直、条干均匀,为后道加工精梳高支机织纱奠定了基础。     

精梳毛织品脱缝问题探讨

精梳毛织品脱缝是衡量精梳毛织品服用性能的一项重要指标,直接影响到成衣服用性能;在对生产中许多品种进行研究的基础上,对影响精梳毛织品脱缝的因素进行了分析,并对如何调整设计工艺,改善产品脱缝进行了探讨。     

精梳锡林针齿密度分布对梳理效果的影响

探讨精梳锡林针齿数量分布对梳理效果的影响。分析了精梳整体锡林分区及其梳理效能。当精梳锡林总齿数相近、各梳理区齿密分布不同时,在FA269型精梳机上进行了梳理效果的测试与分析。结果表明:在其他条件一定的情况下,增加任一梳理区的齿密,精梳条中短绒率降低,成纱常发疵点的IPI值均明显减少;增加第一梳理区的齿密,成纱各项指标改善较为显著。认为:增加精梳锡林齿密,尤其是增加第一梳理区的齿密,有利于提高精梳条质量。     

直纺和半直纺14.5 tex棉精梳纱的成纱质量比较

对精梳条直纺和半直纺的成纱质量进行比较。以精梳条及由其加工成的相同定量的半熟条和熟条为原料分别纺制成相同定量的14.5 tex细纱,并对3种纯棉纱的强力、毛羽和条干进行测试,通过比较分析表明:采用精梳半直纺工艺生产的纱线在条干不匀率、细节、粗节、毛羽及毛羽不匀率指标上均优于采用精梳直纺和精梳后二道并条工艺生产的纱线;采用精梳直纺工艺生产的细纱在毛羽、单强不匀率及单纱断裂强力指标上较好,但是3种纱在单强不匀率及单纱断裂强力上相差不明显。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the